12 asparagus spears
4 small scallions (green onions), chopped
ground white pepper to taste
2 tablespoons heavy cream
asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces.
Cook in salted boiling water until tender, about 6 minutes. Melt butter in a
Add asparagus, scallions, salt and pepper to taste. Cook over low
heat for 5 minutes.
Puree mixture in a blender. Put through a strainer.
Heat in a saucepan with the cream, and keep warm until needed.